Recipe (yields 2-3 servings)
Ingredients:
- ~ 1 pack of 16oz firm tofu, drained well
- ~ 1/4 cup chopped celery
- ~ 1/4 cup chopped broccoli stem/jicama/water chestnut
- ~ 1 small carrot, chopped
- ~ 2.5 tablespoons starch
- ~ 1-2 teaspoons salt (start with 1 first)
- ~ a pinch of white pepper
- ~ oil
- ~ your favorite grain & blanched broccoli
Teriyaki sauce ~ 1 teaspoon minced garlic
~ 1 teaspoon minced ginger
~ 2 tablespoons soy sauce
~ 2 tablespoons mirin
~ 1.5 tablespoons organic brown sugar/maple syrup
~ 1/4 cup hot water
(adjust sweetness/saltiness to your preference)
✔️Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball.
✔️In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.
✔️To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.
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